Mojo Sauce

Published July 1, 2006.

Why this recipe works:

We wanted a boldly flavored, Cuban-style pork roast recipe with crackling-crisp skin and tender meat infused with flavor. To speed up cooking, we abandoned cooking the pork completely on the grill (which required constant refueling and rotating over several hours) in favor of a combination… read more

We wanted a boldly flavored, Cuban-style pork roast recipe with crackling-crisp skin and tender meat infused with flavor. To speed up cooking, we abandoned cooking the pork completely on the grill (which required constant refueling and rotating over several hours) in favor of a combination cooking method: cooking the pork on the grill for three hours (the time it took for our initial supply of coals to die down) and then finishing it in the oven. To give our Cuban-style pork roast recipe added flavor, we again combined methods, first marinating the pork in a powerful solution that included 2 heads of garlic and 4 cups of orange juice, then rubbing an exterior paste into slits cut all over the pork.

Makes 1 cup

The sauce can be made while the cooked pork (see related recipes) is resting or up to a day ahead of time and refrigerated in an airtight container. If chilled, let the sauce come to room temperature before serving.

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